Pull Apart Pavlova Wreath Recipe

If you’re looking to wow your guests with an elegant, fun dessert that doubles as a stunning centerpiece, then you’re going to love my Pull Apart Pavlova Wreath Recipe. This recipe is seriously fan-freaking-tastic—light, crisp on the outside, marshmallowy soft inside, layered with fluffy cream and topped with fresh berries and mint. It’s got that perfect balance of sweet and fresh, and the best part? It’s super fun to serve! I can’t wait to share all my tips to help you nail this impressive dessert in your very own kitchen.

this Recipe

Ingredients You’ll Need

These ingredients come together in a way that’s simple yet magical. Using fresh egg whites and sifted icing sugar for the meringue ensures you get that beautiful, fluffy texture, while the heavy cream and vanilla add richness. Picking fresh, colorful fruit brings it all to life!

• Extra-large egg whites: Room temperature eggs whip up better and give more volume to your meringue.
• Icing sugar (powdered sugar): Sift it to avoid any lumps, which helps with a smooth meringue.
• Cornstarch: A secret ingredient that stabilizes the meringue and keeps the inside soft.
• Vanilla extract: Adds warmth and depth to both the meringue and the whipped cream.
• Heavy cream or whipping cream: Use cold cream for better whipping results.
• Fresh berries: I love a mix of strawberries, blueberries, and raspberries for a burst of color and flavor.
• Fresh mint: Adds a lovely bright note that balances the sweetness beautifully.

Variations

I absolutely love how you can switch this up depending on the season or your guest’s preferences. The format invites creativity, so feel free to experiment and make it your own. Here’s what’s worked for me and some ideas to inspire you!

• Chocolate Drizzle: I once drizzled melted dark chocolate over the assembled wreath; my family went crazy for its decadent twist.
• Different Fruits: Using tropical fruits like kiwi and passionfruit gives a bright contrast that’s just gorgeous.
• Dairy-Free Cream: I used coconut whipped cream for a dairy-free option that still felt creamy and luscious.
• Mini Pavlovas Size: I’ve made bigger pavlovas for fewer guests, which works great when you want a more substantial slice per person.

How to Make Pull Apart Pavlova Wreath Recipe

Step 1: Whip the Egg Whites to Stiff Peaks

Start by preheating your oven to a low 90°C (195°F) and lining two baking sheets with parchment paper. I love this slow-baking method—it’s key to that perfect pavlova texture. Pop your egg whites in a stand mixer bowl with the whisk attachment and beat until foamy. Then slowly add the sifted icing sugar, beating continuously until the mixture turns bright white, super glossy, and holds stiff peaks. This usually takes around 8 minutes, so patience is your friend here! I discovered this trick to get fluffy yet stable meringues every single time.

Step 2: Add Cornstarch and Vanilla, Then Pipe the Mounds

Once your meringue is ready, gently fold in the cornstarch and vanilla extract. This step might look easy, but I learned to do it gently to keep those peaks intact. Use a piping bag or spoons to dollop small mounds (about 5cm across) onto the baking sheets—make sure you leave about 5cm in between to prevent them from sticking together. A neat trick is to use a teaspoon to press a small dent or well into each mound; that’ll hold your luscious cream later perfectly.

Step 3: Bake Low and Slow, Then Cool Completely

Bake for 60 minutes at 90°C, then switch the oven off but don’t open the door yet! I usually leave them in the cooling oven for around 2 hours. This slow cool-down is what keeps the pavlovas crisp on the outside and soft inside without cracking. When they’re fully cool, carefully assemble your wreath on a large platter—this part always feels so satisfying.

Step 4: Whip the Cream and Decorate

Whip your heavy cream with the icing sugar and vanilla until you get lovely medium-stiff peaks. Then spoon or pipe some onto each mini pavlova, topping it with fresh berries and sprigs of mint. Honestly, the colors and textures here make it feel like an edible work of art. Once I finished it, my guests couldn’t stop reaching in for another, which is always a great sign!

How to Serve Pull Apart Pavlova Wreath Recipe

Garnishes

I love to keep garnishing simple yet fresh — a handful of ripe strawberries, blueberries, and raspberries scattered over the cream works like a charm. The fresh mint leaves are the final touch; they add a subtle aroma and a pop of color that lifts the whole dessert.

Side Dishes

Since the Pull Apart Pavlova Wreath is quite light, I often serve it alongside a cup of strong coffee or a fruity sparkling wine. For bigger meals, a citrus salad or light sorbet pairs beautifully as an appetizer or palate cleanser before diving into the wreath.

Creative Ways to Present

For holidays and celebrations, I’ve decorated the wreath with edible flowers and sugared cranberries—such a festive touch! You could also cut it into slices like cake or let everyone pull apart their own mini pavlova mounds for a fun, interactive dessert experience at parties.

Make Ahead and Storage

Storing Leftovers

Since pavlovas can get soft if left out, I recommend keeping leftovers covered in the fridge. Just assemble the wreath closer to serving time or store components separately (meringues and whipped cream) and combine when ready to serve.

Freezing

I’ve tried freezing the baked meringue shells (before assembling) by placing them in an airtight container. They thaw beautifully at room temperature and hold their texture well. Just whip fresh cream when ready to serve!

Reheating

You generally don’t need to reheat pavlovas, as they taste best fresh or at room temperature. If you wish, you can warm the cream slightly but keep the meringue cool and crisp for the best bite.

FAQs

Final Thoughts

This Pull Apart Pavlova Wreath Recipe has become one of my absolute favorites over the years, especially for family gatherings and celebrations. I love how it brings people together in a playful, beautiful way that looks like you put in way more effort than you actually did. I hope you’ll enjoy making it as much as I do—give it a try and watch your guests’ faces light up with every bite!

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